I do confess that I am rather lazy when it comes to cooking. If I can find an easier or quicker way to do something I will find it. I also like to use as few an amount of dishes that I can when it comes to cooking. Lets face it, washing up is not really anyone's favorite way to pass the time. That is why I love sheet pan cooking!
Sheet pan cooking really lends itself to cooking for the smaller family, and really you can easily adapt any sheet pan recipe to cooking for more or less, by using two baking sheets, or a smaller baking sheet. I sure wish I knew about this type cooking when my family was growing up. With five growing children, it would have come in quite handy!!
This recipe today is sized perfectly for just two people. As empty-nesters, I cook mainly for two people. I have become somewhat of an expert at sizing things down, as I hate waste. You can very easily double this recipe however.
You begin by cutting new potatoes into wedges and tossing them with melted butter and seasonings and roasting them on a rimmed baking tray for about 15 minutes . . .
At the end of that time period, you add some boneless skinless chicken thighs, and asparagus cuts, which have also been tossed with a bit of melted butter and seasoning. At our local shop you can pick up "Wonky" vegetables. I often buy them. There is nothing wrong with them. They are just "odd" shaped when compared with the perfection we usually see. I am okay with "odd" shaped vegetables, especially when you are using them in a dish like this where they are going to be cut up and roasted. Both my asparagus and potatoes were "wonky" and I bet you can't tell!
A tsp of honey is spread on each chicken thigh, and then I like to top them with a spring of fresh thyme and a slice of lemon . . .
Bang the tray back into the oven for a further 17 to 20 minutes and Bob's your uncle! Dinner is done!
With perfectly cooked vegetables and tender flavourful chicken with tangy lemon, honey and buttery juices to spoon over top . . . and a slight touch of herbiness . . . All you need on the side is perhaps a tossed mixed salad and some crusty bread if you so desire!
*Lemon & Herb Chicken 4 Two*Serves 2Printable Recipe
I love sheet pan dinners. Not only are they fairly simple to create and delicious, but they are pretty much no fuss no muss with very little clean up afterwards, especially if you line your baking sheet with aluminum foil.
2 TBS butter1/2 tsp salt1/4 tsp black pepper1/4 tsp garlic powder1/4 tsp sweet paprika1/2 pound new potatoes, unpeeled and quartered into wedges4 boneless, skinless chicken thighs1/2 pound asparagus, washed trimmed and cut into pieces4 tsp honey1/2 lemon, thinly sliced (Plus additional wedges for squeezing, optional)a few sprigs of fresh thyme
Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with sides with aluminum foil and spray the foil lightly with low fat cooking spray.
Melt 1 TBS of the butter in a bowl in the microwave. Add your potatoes along with the 1/4 tsp each of the salt & pepper, the garlic powder and paprika. Add the potatoes and coat them in the mixture. Spread out on the baking sheet, skin sides down, in a single layer. Roast in the preheated oven for 15 to 20 minutes.
Melt the remaining butter in the same bowl in the microwave. Add the asparagus cuts and the chicken pieces, along with the remaining salt and pepper. Lay them out amongst the potatoes, opening up the chicken and scattering the asparagus evenly in the pan. Spread 1 tsp of honey over each piece of chicken. Top each with a sprig of thyme. Top with a lemon slice. Scatter any remaining thyme over the vegetables.
Roast for a further 17 to 12 minutes, until the chicken juices run clear when pierced with a fork in the thickest part. Divide the chicken and vegetables between two heated dinner plates and serve with a wedge of lemon for squeezing, if desired.
This is so delicious I am always glad that it serves only two people because if I made any more of it, I would be temped to eat the lot, glutton that I am. I do hope you will give it a go! Bon Appetit!
